Pinto Bean Soup

Name: Pinto Bean Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 9 cups
Ingredients: 1 teaspoon EACH: dried basil, parsley; ½ teaspoon EACH: oregano, mustard powder; ¼ teaspoon pepper; 1 pound ground sausage; 2 tablespoons butter; 1 small yellow onion; ½ cup carrots; 2 ribs celery; 3 cloves garlic; 3 Tablespoons flour; 1 teaspoon hot sauce; 1 teaspoon Worcestershire sauce; 6 cups low sodium chicken broth; 2 (15.5 oz.) cans Pinto Beans; 3 cups spinach; ¼ cup heavy cream; freshly grated Parmesan cheese

User Reviews

5.0

192 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings
9 cups
Calories
325 kcal
Course
Soup
Cuisine
American

Pinto Bean Soup

Quade Oliver

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This Pinto Bean Soup has a savory broth with a mixture of vegetables and nourishing pinto beans. Sausage adds a blast of flavor to this soup along with simple flavor enhancers and seasonings.

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Ingredients

Servings

Seasonings

1 teaspoon EACH: dried basil, parsley
½ teaspoon EACH: oregano, mustard powder
¼ teaspoon pepper

Soup

1 pound ground sausage regular, hot or mild. See notes
2 tablespoons butter
1 small yellow onion diced
½ cup carrots diced
2 ribs celery diced
3 cloves garlic minced
3 Tablespoons flour
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce
6 cups low sodium chicken broth
2 (15.5 oz.) cans Pinto Beans drained but not rinsed
3 cups spinach
¼ cup heavy cream optional

For Serving

freshly grated Parmesan cheese optional

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Instructions

Note 1: See notes for Crock Pot method.Note 2: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!
Remove the casings from the sausage if you purchased links. Preheat a large pot over medium heat. Add the sausage and cook and crumble to break it apart. Once cooked halfway through, reduce heat to medium-low and cover partially. (This is the best way to ensure you get drippings). Continue to heat, stirring occasionally, until cooked through. It’ll take around 10-12 minutes total.
Set the sausage aside on a paper towel lined plate. Reserve 1 tablespoon drippings. (Butter can be used if you don’t have drippings.)
Add the drippings to the pot along with 2 tablespoons butter over medium heat. Add the diced onions, celery, and carrots and cook for 4 minutes. Add the garlic and cook for 1 minute.
Add the flour and cook for 1-2 minutes to remove the raw flour taste.
Add the hot sauce, Worcestershire sauce, seasonings, and beans.
Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot, this will add more flavor to the soup. Bring to a boil, reduce to a simmer.
Simmer, partially covered, for 20 minutes. Add the sausage back. Simmer for 10 more minutes, then add the spinach and let it wilt for 2-3 minutes.
Stir in ¼ cup heavy cream if desired. Transfer to serving bowls and top with grated Parmesan cheese.

Notes

Pro Tips
Storage
Crock Pot Method:
Nutritional info below is per cup. There are approximately 9 cups of soup in this recipe.
See information in post above the recipe card for instructions on making this soup with dried pinto beans instead of canned
Jimmy Dean Regular Pork Sausage is my preferred sausage for this recipe, but any variety may be used.
The Worcestershire sauce, hot sauce, and mustard powder can't be tasted outright but act as flavor enhancers in this soup. The hot sauce doesn't make it spicy. I use Frank's Hot Sauce for this recipe.
For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded. Note that this will add salt to the soup.
The best way to ensure that you are able to get drippings is to move the sausage to one side of the pot when it's about halfway done. Tilt the pot slightly to allow drippings to run down and use a spoon to scoop it up and transfer it to a small ramekin.
To control the sodium: Look for beans that have no salt added and use low sodium chicken broth.
Be sure to try my Chickpea Soup recipe next!
📘 Find this recipe on page 30 of my 2nd cookbook, Let’s Eat!
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup freezes very well for future meals.
Note: Flour is not needed for this method.
Brown the sausage in a skillet as outlined and transfer to a paper towel lined plate.
Reserve 1 tablespoon drippings and add it to the Crock Pot along with 2 tablespoons of butter.
Set heat to low or high and let butter melt. Add the diced onions, carrots, celery, and garlic. Toss to coat.
Add the cooked sausage, hot sauce, Worcestershire sauce, seasonings, and chicken broth.
Cover and cook on high for 3-4 hours or on low for 6-7. **Add the drained pinto beans during the last 45 minutes**
Add the spinach and let wilt, 3-5 minutes.
Turn heat off and slowly stir in the heavy cream, then serve!

Nutrition Information

Show Details

Calories 325kcal (16%) Carbohydrates 22g (7%) Protein 16g (32%) Fat 20g (31%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Cholesterol 47mg (16%) Sodium 713mg (30%) Potassium 655mg (19%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 2236IU (45%) Vitamin C 7mg (8%) Calcium 89mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 9cups

Amount Per Serving

Calories 325 kcal

% Daily Value*

Calories	325kcal	16%
Carbohydrates	22g	7%
Protein	16g	32%
Fat	20g	31%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Cholesterol	47mg	16%
Sodium	713mg	30%
Potassium	655mg	14%
Fiber	5g	20%
Sugar	2g	4%
Vitamin A	2236IU	45%
Vitamin C	7mg	8%
Calcium	89mg	9%
Iron	3mg	17%